Cityscape chews the fat with Hannah Miller – the charcuterie genius behind A Lady Butcher – who will be giving a cooking demonstration at the Great Kiwi Beer Festival in Christchurch on January 30.

Can you tell us a bit about what you’re going to be demonstrating at Great Kiwi Beer Festival? Sure thing! I'll be demonstrating how to cure our New Zealand Wagyu Bresaola and also how to make a quick and easy summer dish with the finished product.

Where are your meats sourced from? We source ethically and sustainably raised meat from all over New Zealand, from as far north as Houhora and as far south as Invercargill.

Why is traceability so essential? Knowing your farmer is important, as it's integral to knowing how the meat your eating was raised. What did it eat? How was it treated? These things not only affect the quality of the meat but also the flavour.

Do you use Canterbury-sourced meats? For our brewpub in Auckland, Churly's Brewpub & Eatery, we use Black Origin Wagyu, which is from Canterbury.

You’re really into ‘nose-to-tail’ butchery – can you tell us a bit about why that’s important? It's all about respecting the animal. When an animal's life it taken, it's the whole life. So, the least we can do is utilize every piece.

What’s your favourite ‘odd bit’ to cook with or eat? Beef Tongue, without a doubt. It's rich and delicious, but also reasonably priced and versatile.

Having cooked and cured around the world, what do you like about the Kiwi culinary scene? It's fantastic. When I moved here almost seven years ago there wasn't a whole lot of options, but in the last few years more chefs have opened small independent restaurants and now we're spoiled for choice. We also raise the best meat in the world.

Do you meet many other lady butchers? I sure do! There's a great small community here in New Zealand but I'm also chatting to other butchers around the world every day via social media platforms.

Fave cut of meat? Heritage Breed Pork Shoulder. Literally, there is no end to the delicious things we can make with it.

Where was the best steak you ever tasted? We dry-aged some Black Origin Wagyu at Churly's for eight weeks. I took home the skirt steak and cooked it on the Weber. It cut like butter and a bit of fresh chimichurri was all it needed. Let's just say that I skipped veggies that night.

You’re married to Behemoth Brewing founder Andrew Childs – is charcuterie and beer also a match made in heaven? It sure is. What is better than a crisp hoppy pale ale and a bit of biltong, freshly sliced? We get invited to a lot of BBQs.

Do you like beer yourself? If so, what are your favourite drops? I think I have to say 'yes'. But, truly, I have always enjoyed good beer. I'm a sucker for crystal clear West Coast IPAs.

What would you recommend to drink with a good plate of charcuterie? Most beers really, but I usually recommend reaching for a Wit, Lager, or West Coast IPA.

What’s one thing people probably don’t know about butchers? Most butcher's prefer a JD & Coke to an IPA (Behemoth's working to change this).

What’s the best advice your Mum ever gave you? If you aren't happy with something, change it or live with it. The only thing you aren't allowed to do is complain about it.

Last meal on earth, what is it? Spaghetti Bolognaise (super chunky aged beef mince) that's been cooked all day with only a splash of pasta.

greatkiwibeerfestival.co.nz
aladybutcher.co.nz